Beef Stew I

Beef Stew I

33 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    3 h 50 m
  • Ready In

    4 h 5 m
Calla Honeystone
Recipe by  Calla Honeystone

“Beef stew with rosemary.”

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Adjust Servings

Original recipe yields 8 servings



  1. Heat oil in large pot. Add beef and flour, stirring to coat beef; brown.
  2. Add water, salt, and pepper. Heat to boiling; reduce heat, and simmer 1 hour.
  3. Stir in potatoes, carrots (or turnips), browning sauce, and rosemary. Simmer 1-2 hours.
  4. Add corn, green beans, and rice; simmer for 30 minutes longer.

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Reviews (33)

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I tried this with company.It was great. Makes a lot. I’ve made bf. stw. all my life but it was always bland. Spic it up and it's still spicy bland stew. The secret is the rosemary. Unlikely, but you don’t taste it too much and it is a perfect compliment to the stew flavors. Glad there's no celery. Never liked it. Used canned corn and green beans. Added a big onion cut up in chunks. Beef stew without onions is unthinkable! Left out the rice. Made some on the side so people could spoon their stew on top of it. Made this all in the microwave. Not a big timesaver. Browned the meat and pre-cooked the carrots, potatoes and onions before “stewing” it. Cook on high for about 20 mins. Then simmer, covered, on a medium setting for about 1 ½ hours, stirring occasionally, to get the meat tender. Gravy was thinner than I like. Stirred in about 3 Tbsp. of cornstarch dissolved in hot water to thicken. Like it dark brown so I added a tsp. more of the browning sauce. Also added about 2 tsp. of Accent (msg) and 1/3 cup of dry sherry. Some folks thought they needed to salt it more. The colorful vegetables make it appetizing looking for ordinary stew. I’ll make my beef stew like this again and again.



This is a great stew recipe! I did make some changes. I put seasoning salt and garlic powder in the flour before I covered the beef. Instead of 6 cups of water I used 3 cups beef broth and 3 cups water. I didn’t have any fresh vegetables so I used 2 cans of mixed vegetables and 1 can of whole carnal corn. I really like rice so I used 1 whole cup. Every thing else I did just as the recipe said. Tasted Amazing!! Thanks for sharing!!



It took a long time to cook but it was wearth it.

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Amount Per Serving (8 total)

  • Calories
  • 428 cal
  • 21%
  • Fat
  • 25.7 g
  • 40%
  • Carbs
  • 25.4 g
  • 8%
  • Protein
  • 23.9 g
  • 48%
  • Cholesterol
  • 76 mg
  • 25%
  • Sodium
  • 240 mg
  • 10%

Based on a 2,000 calorie diet



previous recipe:

French Beef Stew


next recipe:

Hearty Beef Stew